Ingredients
Scale
- 12 oz of your favorite pasta (penne, fusilli, or spaghetti)
- 2 cups cooked chicken, shredded or cubed
- ½ cup basil pesto (preferably homemade or store-bought)
- 1 cup heavy cream or cooking cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- Prepare the chicken by pan-frying or baking until golden and cooked through. Shred or cube the cooked chicken.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add heavy cream and pesto to the skillet, stirring constantly. Bring to a gentle simmer.
- Stir in grated Parmesan cheese until melted and smooth. Add cooked chicken and pasta, tossing to coat everything evenly with the sauce.
- Season with salt and pepper to taste. Serve hot, garnished with fresh basil leaves and extra Parmesan if desired.
Notes
- Use quality fresh pesto for maximum flavor.
- Cook pasta al dente to prevent it from becoming mushy when mixed with sauce.
- Feel free to substitute chicken with shrimp, turkey, or sautéed vegetables for variety.
- For a lighter version, replace heavy cream with Greek yogurt or almond milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg